Mediterranean Cheese Strata

This is really delicious, like a quiche but healthier.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 100  g  semi dried tomatoes, drained
• 1  cup low-fat milk
• 5  large eggs
• 1  cup  tasty cheese, grated
• 2  green onions, sliced (shallot spring onion)
• 1⁄2 cup  sliced black olives
• 2  tablespoons  chopped fresh parsley
• 2  tablespoons  chopped fresh basil
• 2  tablespoons  chopped fresh thyme
• 2  tablespoons  chopped fresh oregano
• 1  teaspoon garlic powder
• 3  slices  thick bread, cubed good italian style

Directions

1. Preheat oven to 180 degC.
2. Lightly butter 24cm pie plate.
3. Place the semi dried tomatoes on a paper towel and pat to dry the oil off them.
4. Cut them in half.
5. Whisk milk and eggs and garlic together, add all the other ingredients except the bread and mix well.
6. Add the bread and stir until moistened.
7. Transfer the mixture to the prepared pie dish.
8. Let it stand until the bread absorbs most of the custard, pressing several times to submerge the bred cubes, about 5 mins this takes.
9. Bake uncovered until light brown and knife inserted into the centre comes out clean, about 20 minutes.
10. Cut the strata into wedges.
11. Serve with a salad of mesclun mix.